Table 4.
Pasting properties of composite flour from wheat, African yam bean and tigernut.
| Sample | WTY | TWB | ATW | BTT |
|---|---|---|---|---|
| Peak viscosity (cp) | 1240.00 ± 0.50b | 833.33 ± 0.58d | 1042.00 ± 1.73a | 913.33 ± 3.06c |
| Trough (cp) | 719.67 ± 0.45a | 491.33 ± 0.58c | 626.00 ± 4.58b | 474.00 ± 1.73d |
| Breakdown (cp) | 520.33 ± 0.52c | 391.67 ± 0.59c | 416.00 ± 0.01b | 439.00 ± 2.65a |
| Setback (cp) | 590.00 ± 0.53a | 489.00 ± 3.00d | 582.33 ± 0.58b | 515.33 ± 0.58c |
| Time (min) | 5.77 ± 0.02a | 5.33 ± 0.03b | 5.37 ± 0.15b | 5.13 ± 0.02c |
| Temperature (oC) | 88.35 ± 0.03a | 86.37 ± 0.06b | 85.55 ± 0.04c | 86.45 ± 0.04b |
Values are means ± standard deviation of three determinations. Means in the same row with different superscript are significantly different (p < 0.05). WTY – 100 % wheat flour, TWB – 70 % wheat flour +25 % African yam bean flour +5 % tigernut flour, ATW - 70 % wheat flour +20 % African yam bean flour +10 % tigernut flour, BTT - 70 % wheat flour +15 % African yam bean flour +15 % tigernut flour.